Mexican-Inspired Baked Chicken Wraps with Avocado Dip

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Recipe's preparation

Wraps

If you prefer to use your Thermomix to chop your spring onions and coriander, do this first and set aside in a small bowl.

I personally prefer to chop them myself, as I like to be able to see the little round circles from the spring onions and I like my coriander leaves roughly chopped, rather than blitzed. If you are the same, then you can chop them up yourself while the chicken is cooking.

Place cheddar cheese into mixing bowl. Chop 5 sec/speed 8/MC on. Set aside in a small bowl.

Season both sides of tenderloins well with salt and pepper. Arrange each piece evenly onto Varoma tray (top part, leaving bottom dish of Varoma empty). I actually put down baking paper first and then lay the chicken out on that, as I find it makes the tray so much easier to clean at the end. Put Varoma lid on.

Add 500g water to bowl. (I don't worry about washing the bowl after chopping the cheese). Place Varoma into position. Cook 20 mins/Varoma/speed 2.

While chicken is cooking, preheat oven to 220°C & line a baking tray with baking paper.

Now is the time to manually chop the spring onions and coriander, if you didn't blitz them in the Thermomix at the start.

I also juice the lime at this stage and cut open and remove the seeds from the avocados.

Once chicken has cooked, discard water. Place cooked chicken into bowl. Chop 5 sec/"Counter-clockwise operation" speed 4, MC on.

Scrape down bowl. Add salsa, 85g cream cheese, juice of half a lime (the rest of the cream cheese and other half of the lime juice will be used when making the avocado dip), cumin, chilli powder, onion powder, garlic powder, coriander, spring onions and reserved cheddar cheese. Mix 5 sec/"Counter-clockwise operation" speed 4, MC on.

Spoon approximately 3 - 4 tablespoons of the mixture onto the lower third of each wrap. Roll up tightly and place seam side down onto lined baking tray. Arrange so each roll is not touching the other.

Spray the tops lightly with cooking spray and then sprinkle with salt (and pepper if you wish).

Bake for 10 minutes, or until golden and crispy.

Avocado Dip

While wraps are baking in the oven, clean and dry the mixing bowl.

Add avocado flesh, remaining cream cheese (165g), juice from the remaining half of the lime and a good grinding of salt and pepper. Mix 10 sec/speed 6, MC on.

Serving & Additional Info

Serve wraps with avocado dip (and salsa if you wish).

The chicken mixture can be prepared a day in advance and left in the fridge until you are ready to assemble and bake.

You can substitute the wraps for tortillas if you wish. If you feel the wraps may break when you try to roll them, microwave them for a few seconds first. This will make them more pliable and easier to roll.

The wraps can be frozen. Prepare as per steps above, but don't spray with oil or sprinkle with salt. You can roll them in baking paper and arrange in a single layer in the freezer, until frozen. Once frozen, transfer into a freezer bag or container and keep frozen for up to 2 months. When ready to cook, transfer to a lined baking tray (no need to thaw first). Spray with oil, sprinkle with salt and bake at 220°C for approximately 15 - 20 minutes, until golden and crispy.